Touted by the New York Times as making the world’s best croissants, Lune in Fitzroy has a big reputation to live up to, and it sure does.
Kate Reid, the founder of Lune, was once an aerospace engineer and her dedication to perfection and precision shows itself in the pastries they sell, and is one of the reasons people line up around the block to get their hands on them.
In my case it was a 75 minute wait, on a cold Melbourne autumn morning. The wait is made a little more enjoyable by the barista boys making their way down the line to take coffee orders from those waiting their turn.
I tried the traditional french croissant, the Reuben (pastrami, sauerkraut and swiss cheese), and the Kaya cruffin. The Reuben sounds like a bizarre combination, but is a delicious twist n the traditional ham and cheese. And the other two were equally as delicious.
This place is definitely worth the wait, but I recommend getting in early on the weekends, or during the week if you can, to avoid the disappointment of missing out on your favourite treat from Lune.
119 Rose Street, Fitzroy